1 cup unbleached all-purpose flour
1 tbsp. sugar
2 tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 tbsp. vegetable oil
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Directions:
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Combine dry ingredients in a bowl; mix well. Mix in the soy milk and oil with a wire whisk, beat just until the batter is smooth (do not overmix!). Measure 1/2 cup batter onto a hot, nonstick or oiled griddle. When bubbles appear on the upper surface of the pancake (about 2 minutes) flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and cover with aluminum foil to keep it warm while you make the remaining pancakes. Serve warm with maple syrup or topping of choice.
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You'll never miss the eggs or milk!
These freeze GREAT!!! Place sheets of waxed paper between cooled pancakes and stack in a ziploc bag. Thaw each pancake in a microwave 45 seconds to a minute on high, toast lightly if you like crunchy pancakes.
Makes 6 good sized pancakes.
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User Reviews: |
I made these at work last night. They went over well. I thought that they had a good taste to them. When I put them on the board for specials the help said WHAT! |
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